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This side dish has origins in Chinese cooking (hence the name) and is typically fried. This version roasts the cauliflower instead to intensify the flavor, and the spicy tomato-based sauce reduces with the vegetables. Serve with a simple cooked spinach side, a mild curry with potatoes and peas, and plenty of flatbread (naan) to scoop up the sweet-salty sauce.

Yield: 9 servings (serving size: about 1/3 cup)

• 5 1/2 cups cauliflower florets (about 1 large head)
• 2 tablespoons Garam Masala
• 1/4 teaspoon kosher salt
• 2 teaspoons canola oil, divided
• Cooking spray
• 1/2 teaspoon black pepper
• 8 garlic cloves, minced
• 3/4 cup ketchup
• 1/2 teaspoon ground red pepper

1. Preheat oven to 425°.
2. Combine first 3 ingredients and 1 teaspoon oil in a large bowl; toss well. Place cauliflower mixture in an 11 x 7–inch baking dish coated with cooking spray. Bake at 425° for 20 minutes.
3. Heat remaining 1 teaspoon oil in a medium nonstick skillet over medium-high heat. Add black pepper to pan, and sauté 1 minute. Add garlic; sauté for 30 seconds. Stir in ketchup; cook 2 minutes, stirring occasionally. Stir in red pepper; reduce heat, and simmer 3 minutes or until thick.
4. Remove cauliflower mixture from oven. Stir in ketchup mixture. Bake at 425° for an additional 20 minutes or until cauliflower is tender, stirring after 10 minutes.

tags: vegetarian, vegan, pareve

source: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001723415